Americandessertgluten-freenut-freesoy-freefish-freeshellfish-free
Baked Indian Pudding
From Delta Gamma cook book, 1922
Serves 8
If hard sauce is to be served, reduce sugar in pudding.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
376Calories
7 gProtein
44 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein7.1 g
Carbohydrates44 g
Fiber1.1 g
Sugars33 g
Total Fat25 g
Saturated Fat11 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol110 mg
Sodium79 mg
Potassium354 mg
Calcium174 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus176 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0.7 mg
Vitamin A69 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline78 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 79. The excerpt below is the record exactly as published.
Baked Indian Pudding Two heaping tablespoons of corn meal, wet with a little cold water. Stir gradually into a quart of hot milk, put in a little salt and boil until thick and smooth. Add one-half cup chopped suet or one-fourth cup of butter. When cool add : 3 eggs, beaten light }/i teaspoon ginger 1 cup sugar Yi teaspoon nutmeg 1 tablespoon molasses 1 teaspoon cinnamon Yi cup of seeded raisins Ba
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